Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.

What’s even better? Just like our Taco Soup and Beef Chili, this Chicken Tortilla Soup Recipe comes together in one pot.

A bowl of chicken tortilla soup

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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients

Easy Chicken Tortilla Soup:

Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.

You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

Easy chicken tortilla soup in pot garnished with tortilla strips, jalapeños and cilantro

Tips For Tortilla Soup:

  • Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge? What about some leftover chicken breasts you don’t know what to do with? You can always use leftover chicken to make a fresh batch of Chicken Tortilla Soup.
  • Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken broth.
  • Adjust The Spice. Do you like it spicy? Add some extra jalapeños into the mix.
  • Save Time With Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.
  • Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup
  • Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.
Ingredients for the chicken tortilla soup

To Make Crispy Tortilla Strips:

  • Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 (6″) corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.
  • To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.
Tortilla chips in the making

How To Make Chicken Tortilla Soup:

  1. Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
  2. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
  3. Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.
  4. Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.
Step by step of making chicken tortilla soup

Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.

Serving Chicken Tortilla Soup:

The only thing that makes Chicken Tortilla Soup taste even better are the toppings. These are our favorites:

  • Sour cream
  • Homemade tortilla strips
  • Shredded cheddar cheese
  • Cilantro
  • Avocado
  • Lime wedges
  • Jalapeno, sliced or diced
A bowl of tortilla soup with chicken

Storing Leftover Soup:

  • Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.
  • Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.
Tortilla soup in pot ready to store in the fridge or freezer

More Soup Recipes You’ll Love:

Natasha's Kitchen Cookbook

Chicken Tortilla Soup Recipe

4.99 from 1656 votes
Author: Natalya Drozhzhin
chicken Tortilla Soup garnished with avocado, cilantro and lime
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6 servings

Chicken Tortilla Soup

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper , seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 lb chicken breasts, (2 medium)
  • 20 oz can crushed tomatoes
  • 32 oz chicken broth 
  • 14 oz can black beans, drained and rinsed
  • 14 oz can corn, drained and rinsed
  • 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime, juiced
  • 1 tsp salt, or to taste

Homemade Tortilla Strips

  • 1/4 cup olive oil
  • 8 corn tortillas , (6" tortillas)

Toppings

  • 1 large avocado, diced
  • 1 lime, cut into wedges, to serve

Instructions

Tortilla Strips:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Per Serving

540kcal Calories62g Carbs32g Protein22g Fat3g Saturated Fat48mg Cholesterol673mg Sodium1368mg Potassium15g Fiber9g Sugar663IU Vitamin A28mg Vitamin C111mg Calcium5mg Iron
Nutrition Facts
Chicken Tortilla Soup Recipe
Amount per Serving
Calories
540
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
48
mg
16
%
Sodium
 
673
mg
29
%
Potassium
 
1368
mg
39
%
Carbohydrates
 
62
g
21
%
Fiber
 
15
g
63
%
Sugar
 
9
g
10
%
Protein
 
32
g
64
%
Vitamin A
 
663
IU
13
%
Vitamin C
 
28
mg
34
%
Calcium
 
111
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Mexican
Keyword: Chicken Tortilla Soup, tortilla soup
Skill Level: Easy
Cost to Make: $
Calories: 540

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Evelina
    March 3, 2024

    I just wanted to pop in and say that this soup cans beautifully in a pressure canner and holds up well, shelf stable. I use rotisserie chicken as a shortcut. Love love love this soup!

    Reply

    • Natasha's Kitchen
      March 4, 2024

      Thanks for sharing! Great to hear that you love this soup!

      Reply

  • Melissa
    March 2, 2024

    This recipe is amazing!! It’s definitely one I’ll use frequently. Thank you for making this recipe available online! I used bone broth for the first time, and it was one of the first times for me to cook with jalapeño and onion! 😁 All the flavors went together amazingly and it’s a recipe that can easily be customized for a person’s tastes/ preferences. I prefer to use low sodium ingredients so that the soup doesn’t become too salty. I only use tortilla strips and cheese for toppings. I didn’t have chili powder so I used gochujang paste instead (that worked well), and I used more garlic than it calls for. I like that every cooks in one pot including the chicken!

    Reply

    • NatashasKitchen.com
      March 2, 2024

      You’re very welcome! I’m so glad you love it.

      Reply

  • Kiane K Kellogg
    February 29, 2024

    Made it for the first time it was so yummy with such a great taste I added some bread, chili pepper flakes to help spice it up a little and the tortillas homemade were an extra treat. Made it taste 10 times better and yes you need the line it just makes it pizzazz.

    Reply

    • NatashasKitchen.com
      February 29, 2024

      That sounds so good, Kiane!

      Reply

  • Connie
    February 26, 2024

    I’m not entirely sure how this recipe got 5 stars, but with a few adjustments we were able to take this recipe from ok to great. We doubled the spices, added half a can of chipotles in adobo sauce. We also added crumbled cojito cheese and cilantro lime creme as garnishes.

    Reply

    • Natasha
      February 26, 2024

      HI Connie, garnishes can definitely go a long way especially with tortilla soup. I always serve this with toppings. That said, this soup normally has tons of flavor. Did you make any substitutions in the soup?

      Reply

  • Michelle R
    February 21, 2024

    Best chicken tortilla soup ever!!
    I should have doubled the recipe because I’m making
    another batch tonight.
    Can’t wait for seconds! Thank you so much for sharing this most delicious soup.

    Reply

    • Natashas Kitchen
      February 21, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Michelle!

      Reply

  • Christina
    February 18, 2024

    Second time making this and I doubled the recipe. So yummy!!

    Reply

    • Natasha's Kitchen
      February 19, 2024

      I’m so glad you love it!

      Reply

  • Dory
    February 18, 2024

    I found the basic ingredients were a good guide, but I had to add a lot more cumin, chili, pepper, and salt for the soup to have any flavor.

    Reply

  • Stephanie H
    February 9, 2024

    Excellent! I substituted plant based chicken and used ‘no chicken” based better than bouillon… Fantastic recipe! Thank you for sharing!

    Reply

    • Natashas Kitchen
      February 9, 2024

      I’m so happy to hear that worked, Stephanie! Thank you for sharing your wonderful review.

      Reply

  • Mary
    February 9, 2024

    Our family LOVES this soup. It’s great as is and can easily be “hotted” up for the spice lovers in the group. Basic, easy, inexpensive and delicious!!

    Reply

    • Natashas Kitchen
      February 9, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Mary! I’m so glad you enjoyed it!

      Reply

  • Shreekant
    February 5, 2024

    Absolutely excellent and quite easy to prepare. I am (trying to be) on keto, so adding beans and corn puts the carbs way over the limit, so I omitted them. Turned out great. From another source, I learnt that to give it a “fuller” flavor, to tear 1 tortilla and add it to the soup (before adding the veggies) and to puree it using a hand blender. I use the zero carb tortillas from Mission to put both in the soup and cut them into strips (with a pizza cutter) and bake them as suggested. Came out excellent.

    Reply

    • Natashas Kitchen
      February 5, 2024

      Thank you so much for sharing those great ideas with me, Shreekant! I’m so glad you enjoyed it!

      Reply

    • Tracy R.
      February 17, 2024

      The tortilla idea is really interesting to give a corn flavor; I’m going to try that! This soup is the bomb as-is though too. 🙂

      Reply

      • Natashas Kitchen
        February 17, 2024

        I’m so glad you enjoyed it, Tracy!

        Reply

  • Rob
    February 3, 2024

    Making it right now…used diced instead of crushed tomatoes hope they mush up nicely and don’t change the desired consistency. Curious about adding a little heavy cream at the end … thoughts anyone?

    Reply

    • Shreekant
      February 5, 2024

      I use fresh full tomatoes and if you boil them long enough, they totally get mushed up. I use a hand blender to make the soup smooth (as an alternate suggestion)

      Reply

      • Natashas Kitchen
        February 5, 2024

        Thank you so much for sharing that with us!

        Reply

    • Paige Miller
      February 16, 2024

      I’m cooking now and I wished I’d added diced instead of crushed it’s a little more of a tomato base than I like. I tried to stick to the recipe exactly but I’ll go with the diced next time.

      Reply

    • Tracy R.
      February 17, 2024

      You could use a little cream cheese instead of heavy cream at the end to make it creamy too. Mmmm.

      Reply

  • Laura T.
    January 31, 2024

    Very good…I like heat, though, and this needed more, for me…I used two jalapeno peppers, but I cooked 1 1/2 of them, and they essentially disintegrated into the soup, leaving behind no discernable heat. Glad I sliced one half and left it raw! I added a tablespoon of Louisiana Hot Sauce this time. Next time, I won’t cook the peppers, will add them at the end of cooking, increase the cumin x2, and maybe look for a hotter chili powder. Overall, very, very good…a keeper and a go to.

    Reply

    • Natasha's Kitchen
      January 31, 2024

      Hi Laura, thank you for your suggestions, comments and feedback regarding this recipe. Good to hear that you liked it!

      Reply

  • Hazel Peters
    January 30, 2024

    This is a delicious soup. Always use common sense. If you have a few ounces of extra corn or beans, don’t stress. The tortilla strips are awesome.

    Reply

    • Natasha's Kitchen
      January 30, 2024

      Glad you love this soup!

      Reply

  • Jack White
    January 29, 2024

    Roasting or broiling a poblano pepper, peeling off the skin and seeds, then cutting into small matchsticks and adding them gives a wonderful little somethin’ somethin’ to the soup.

    Reply

    • Natashas Kitchen
      January 29, 2024

      Thank you so much for sharing that with me, Jack!

      Reply

  • Haley
    January 29, 2024

    Question- what is the best way to prep this to freeze in gallon bags for meal prep/giving meals to a family? Make it all the way through, then let cool enough and freeze? Or a modification of any steps? Thank you!

    Reply

    • NatashasKitchen.com
      January 29, 2024

      Hi Haley! See my note above for freezing instructions. I have not made this in large batches for meal prep, but I have frozen leftovers. It should be cooled before placing in the container.

      Reply

  • Christy
    January 26, 2024

    Thank you Natasha for another delicious recipe! I followed exactly and added some red bell pepper, another jalapeño and a little ground chipotle because my family loves spicy food. This was very satisfying. 😊

    Reply

    • NatashasKitchen.com
      January 26, 2024

      You’re very welcome. That sounds wonderful!

      Reply

  • Lisa
    January 22, 2024

    Soup was warm and delicious. I might add more black beans or corn, but otherwise no suggestions other than don’t skip the tortilla strips! Feedback on your page: I don’t think I’ll use any more of your recipes – I use an ipad and your page was continually reloading back to the top, the pop up ads were frequently getting in the way. Not a great experience. If you could cut off the page reloading it’s be a start.

    Reply

    • Natashas Kitchen
      January 22, 2024

      Hi Lisa! Thanks you for trying our my Chicken Tortilla soup! I’m so glad you enjoyed it! I’ve noted your feedback about adding more black beans or corn. Those tortilla strips are totally a game-changer! Thank you for your feedback about the page jumping around, have your tried out new cook mode on the recipe card to stop your screen from going dark or reloading?

      Reply

  • Jennifer Gilberg
    January 20, 2024

    The BEST Chicken Tortilla soup recipe I have found. My husband and I both love it. This time I used crushed roasted tomatoes and it turned out delicious. I also used chicken from a whole chicken from dinner the night before. I used homemade broth I made from the whole chicken and only simmered the soup for ten minutes or so as the chicken was already cooked. One of these days I’ll make the homemade tortilla strips with it. We just crush tortilla chips on top.

    Reply

    • NatashasKitchen.com
      January 20, 2024

      That sounds delicious! I’m glad you’re loving the recipe!

      Reply

  • Savannah and Courtney and Ainsley
    January 19, 2024

    This is the first soup I’ve made, and it was a SUCCESS! I love how hearty it is yet still flavorful and and light. Thank you for sharing!

    Reply

    • NatashasKitchen.com
      January 19, 2024

      You’re very welcome! I’m glad you loved the recipe!

      Reply

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